SobaAddict70

I googled "tailgates" and I was wondering about the following: 1. Are grilled or bbq items typical at tailgates? 2. I take it alcohol is a big thing at tailgating parties. 3. Why are they called tailgates? Looking forward to it danielle. Soba

Looks good, danielle. Hopefully you will be able to get back online sometime today or tomorrow and post the remainder of your blog. The next blog in the sequence is from a fellow Midwesterner who hails from the exotic land of Minnesota. In any event, it was a pleasure to be with you this week. Have a great Labor Day weekend. Soba

I don't know. I happen to like their sandwiches. Their honey mustard grilled chicken is pretty good (this is the Quiznos on St. Mark's Place between Second and Third in the East Village). Then again, my palate isn't terribly sophisticated so take that with a grain of salt. Soba

When you char your eggplants, do you use the blowtorch method? Or just sit them on a gas or propane grill? I thought I'd seen everything once a friend recently admitted to me that she prefers the blowtorch method. Lends new meaning to "improvisation". Soba

I'm wondering if much of the wait has to do with the fact that many of their offerings are prepared from scratch. (or if advance prep is not as much as it could be at other establishments.) Soba

I think what Ya-Roo was trying to say was that the idea of the cuisine at LCB Rachou doesn't quite fit her style. That's perfectly fine. As Mr. Bruni noted in his DJ review, Whether or not the restaurant will work in this day and age remains to be seen. At least we can applaud M. Rachou for trying. Soba

NYTimes Weekly Update Wednesday, 1 September 2004 A. Dining In/Dining Out Section All articles referenced in this section of the Update can be found on the NYTimes Dining & Wine web page. The Triumphant Return of Gray Kunz (Florence Fabricant) Click here to discuss the article. A Rapturous Sweetness (David Karp) Worldwide Ban On Caviar (Christopher Pala and Florence Fabricant) LCB Brasserie Rachou (Frank Bruni) Click here to discuss the review or contribute your own experiences. Angon on the Sixth (Peter Meehan) Pizzoccheri (Melissa Clark) At My Table (Nigella Lawson) The Minimalist (Mark Bittman) Bits and Pieces (Florence Fabricant) Changing of the (Food) Guard (Marian Burros and Rozanne Gold) Arthur Schwartz No More (Frank J. Prial) Wines of the Times (Eric Asimov) Sidebar: If you point your browser to the Times Dining & Wine web page, you can hear an audio online presentation given by Eric Asimov, Florence Fabricant, Bernard Sun (sommelier at Montrachet) and Chris Goodhart (wine director at Balthazar and other Keith McNally restaurants in New York City) on a selection of northern Rhone Valley wines. Click on the box entitled "Wines of the Times: Middle Class Heroes" to begin the presentation. Recipes in today's section: 1. Salmon With Thyme, Lemon Butter and Almonds 2. Chocolate Raspberry Shortcake 3. Grilled Roast Beef 4. Buckwheat Cookies B. Elsewhere in today's Times.... When The Line Between Problem And Solution Becomes Blurry (Dale Buss) Memories of the 107th Floor Soba

I recommend making falafel out of the fava beans. Falafel is traditionally made with chickpeas, but alternate versions can also be had using favas. Soba

Admin: The thread with pre-opening discussion and pictures of Café Gray may be found here. The Triumphant Return of Gray Kunz (Florence Fabricant) (from the DIGEST update for 1 September 2004. Scroll down for the appropriate link.) Chef Gray Kunz, who needs no introduction to regulars of the New York restaurant scene, will soon make his triumphant return after the opening of his newest venture, Café Gray. Soba

LCB Brasserie Rachou (Frank Bruni) (from the DIGEST update for 1 September 2004. Scroll down for the appropriate link.) It seems that the dream of La Côte Basque doesn't translate well to modernity. Soba

half milk and half coconut milk, but feel free to mix the proportions. Soba

Roasted carrots, onion and squash soup. Add apples and garam masala. Use vegetable stock. Maybe a potato for body. Spiced apple butter, with cinnamon and cloves. Use as an accompaniament to lamb chops or grilled chicken. Apple, jicama, fennel and red cabbage slaw, with chopped walnuts and dates. Poached whole apples, glazed with a honey cardamom syrup and stuffed with apple sorbet. Soba

Try it in either flan or panna cotta. You'll be glad you did. Soba

I'm 33 and still a bottomless pit. The stories my mother could tell you. A gallon of milk bought on Sunday that was gone by Tuesday or Wednesday. A loaf of bread that was half gone by Tuesday. Tons of food going in and nothing coming out. And now that I eat six times a day, it's gotten worse. Let me just say that Mr. Mayhaw and tryska have the right idea: a blender is a bottomless pit's best friend, amen. Soba

A small request, Danielle. When it comes time to describe the tailgating party on Saturday, could you please go into a little as to exactly what tailgates are? For the benefit of those of us who might be unfamiliar with the tradition of tailgating. If memory serves, this is the first time I've seen tailgating outside of the American South. Perhaps I need to get out more. Soba

I miss brats. They don't serve them in New York (unlike Milwaukee). Soba

While the idea of a children's blog is welcomed, each installment of the eGullet Foodblog is about an eGulleteer's meals and their related aspects over the course of a week. While you can certainly include meals and discussion about meals among your family, spouse, friends and/or intimates, the focus of the thread should be on you. Click here for a copy of the most recent version of the eGullet Foodblog guidelines. Regards, Soba

Hokay, as promised, here are some of the blends that I like re garam masala. Proportions are not given, just mix and match to your taste. Gujarati style: grated fresh coconut, sesame seeds, black mustard seeds, saffron, green and white peppercorns, green cardamom pods, cumin seeds and nutmeg kernels. Bengali style: chili pods, sesame seeds, green/black and white peppercorns, whole cloves, cinnamon sticks, cardamom pods, cumin seeds, coriander seeds, cassia leaves*, minced or ground ginger 1a: dried chili pods, pomegranate seeds, saffron threads, mace, green/black and white peppercorns, cloves, cumin seeds, fennel seeds, cassia leaves* 1b: mace, white and black peppercorns, cinnamon sticks, green cardamom pods, ajwain seeds, nutmeg kernels and cassia leaves* 1c: dried chili pods (about 3 or 4), white peppercorns, black cardamom pods, cinnamon sticks, cloves, cumin seeds, cassia leaves*, fennel seeds. *Substitute bay leaves if you can't get dried cassia leaves. Soba

Hm, Chef Boyardee. Brings back memories....heh. I shall have to check out the ground turkey option. Hadn't considered those. Someone mentioned including sausage in their spaghetti sauce. Do you like Italian sausage? Sweet? Hot? A mix of both? Other types of sausage? Another memory comes to mind: having spaghetti (no meatballs and no sauce) with butter and parm cheese, at seven years old. It was the first time I had seen cheese come from a can. (You have to remember that I wasn't born in the United States.) Soba

What's the Austin Powers sandwich? Soba

When I was a kid, I remember spaghetti sauce made from *gasp* a jar. Specifically, Aunt Millie's. We didn't much care for Ragu or Prego. Didn't do meatballs much, it was just ground chuck, onions, garlic, Aunt Millie's, maybe a t. of sugar, salt and that was it. Served on Ronzoni spaghetti. Obligatory Parm cheese. I've changed since then, but every so often I get a hankering for spaghetti sauce from a jar. Will I lose my eG badge of credibility? You be the judge. Soba

I could not find a previous mention of this restaurant on the New York forum, but doubtless another FH will. admin edit: merged topics. --Soba ====== Cru (Frank Bruni) Chef Shea Gallante, formerly of Bouley, matches an ambitious European-centric cuisine to an extensive and impressive wine list. Has anyone been yet?

I'd like to mention that personal photos are each blogger's prerogative, and are in no way required of any one. Soba

Dude!!!! We have to get some the next time we're there. :drool emoticon: Soba

What are these? Xiao long bao on steroids? Soba